Cooking for Daily Living
Soft Ginger Cookies

Set oven at medium hot 400-450°F.

Mix in order given:
1/2 c. shortening
1 c. sugar, beat ‘til fluffy
2 unbeaten eggs
1/4 c. dark molasses with 1/2 tsp. soda stirred in

Put in sifter:
2 1/4 c. flour
1/2 c. cornstarch
1 1/2 tsp. ginger
Scant tsp. salt

Add 1/3 c. milk to first mixture, alternately with dry ingredients. Dough should be very soft.

Chill dough and roll thin. No need to grease pans. Cookies must be handled with a pancake turner.

Bake 6-8 minutes, or ‘til only slightly brown. Frost when cool if desired with butter-powdered sugar icing, thinned to soft spreading consistency with milk or water.